1. Put the quinoa rice drink, agar-agar powder, soya cream, brewed coffee, rice syrup and vanilla extract in a saucepan. Gently bring to a simmer, stirring constantly.
2. Remove from heat and pour into two small glasses. Cool uncovered at room temperature. Then cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight before serving.
3. For serving add a spoon of coconut yogurt to each panna cotta, sprinkle cocoa & coconut quinoa granola on top and decorate with mint leaves.

1 tbsp = tablespoon

1 tsp = teaspoon